Duck Ham 2016

Duck Ham

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Prep: 30 mins staggered over 3 days, no cook


Serves 4

If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal135
  • fat9g
  • saturates3g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein11g
  • salt1.6g
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  • small handful fresh thyme
  • 1 tsp black peppercorns
  • 2 cloves



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 garlic clove
  • 1 dried bay leaf, roughly crushed
  • 200g flaky sea salt
  • 200g golden caster sugar
  • 1 large meaty duck breast (about 250g)


  1. Using a pestle and mortar, roughly crush the thyme, peppercorns, cloves, garlic and bay. Tip into a bowl with the salt and sugar, and mix everything together thoroughly. Lightly score the skin on the breast in a criss-cross pattern.

  2. Scatter about a third of the salt mixture into a container that will hold the duck breast snugly. Lay the duck, flesh-side down, on the salt and cover with the remaining mixture. Cover tightly with cling film or a lid and leave in the fridge for 3 days.

  3. Remove the duck from the mixture, rinse under cold water, then dry well with kitchen paper. The ham is now ready to thinly slice and serve on its own or in a salad. Wrapped in cling film, it will keep in the fridge for up to 1 month.

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Comments, questions and tips

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19th Oct, 2016
Tried this out on a single duck breast I had languishing in the freezer, it was lovely, really easy to do and great results. Next time will definitely try the other flavour suggestions. One to tuck in the fridge at Christmas for a charcuterie board.
14th Nov, 2016
I put 2 duck breasts in to salt in separate containers 3 days ago; one looks like the photo, ie very wet with the breasts clearly visible, the other is still hidden under salt with a thin layer of liquid at the bottom. Might one kill us? :)
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